Weiss Summer 2023 - Beer Recipe - Brewer's Friend

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Weiss Summer 2023

218 calories 21.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 21.8 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Oaath
Calories: 218 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
Created: Wednesday July 26th 2023
1.071
1.016
7.3%
16.9
6.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg German - Pilsner2.3 kg Pilsner 38 1.6 30.3%
3.80 kg German - Wheat Malt3.8 kg Wheat Malt 37 2 50%
1.50 kg Munich1.5 kg Munich 37 6 19.7%
7.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 3.3 Boil 30 min 16.85 100%
60 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
6.46 ml Phosphoric acid Water Agt Mash 1 hr.
0.65 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.7 L) 30.3
Mash volume with grains (equipment estimates 36.7 L) 35.3
Grain absorption losses -7.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.2 L) 21.8
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Volume into fermentor 20
Total: 30.3  
Equipment Profile Used: System Default
 
Notes

ferulic acid rest at 43-45,
best at ph 5.8. add acid for saccharification after this rest.
10 mins

mash at 65C(?)

fermentation 17-19 C

carbonation a bit higher than normal

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  • Public: Yup, Shared
  • Last Updated: 2023-08-04 14:04 UTC